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Gently pound so the chicken is easy to fill and seal. Split the filling mixture in half. Bone-in chicken breasts stuffed with spinach, cheese and onion and baked until tender.
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Composition - Brad's stuffed chicken florentine:
- Provide 1 cup of prepared hollandaise sauce
- Require 1 lb for asparagus spears
- Give 1 tsp Greek seasonings
- You need 1 tbs oil
- Give of For the pasta
- Provide 1 lb fettuccine
- Require 1 tbs - olive oil
- Make ready 1 tbs - Italian seasonings
- Need 1 tsp garlic powder
- Need 1/2 tsp sea salt
- Get for For the chicken
- Take 5 - boneless chicken breasts
- Require - Lemon pepper
- You need 1 lg shallot, fine chop
- You need 5 Oz baby spinach, chopped
- Require 1 tbs - minced garlic
- Need 1 tsp for granulated chicken bouillon
- Take 15 Oz - ricotta cheese
- Require of Italian bread crumbs
- Need for Lemon wedges
Stuffed Chicken Florentine recipe: Try this Stuffed Chicken Florentine recipe, or contribute your own. Be the first to review this recipe. Stir until cheeses are melted and everything is combined. Flatten chicken breasts, season with salt and pepper.
Brad's stuffed chicken florentine start cooking:
- Start by heating a fry pan on med low. Add 1 tsp oil. Add shallots. sauté 4 minutes. Stir often. Add spinach, bouillon, and a half cup water. Cover and cook 5 minutes. Uncover, and cook until liquid is almost completely reduced. Remove from heat. Mix in ricotta cheese. Set aside
- Cut bottom third off of the asparagus. Place in a baking dish. Sprinkle with olive oil, and Greek seasonings.
- Preheat oven to 425.
- Butterfly chicken breasts. Pound with a mallet to even out thickness. Sprinkle inside of chicken with lemon pepper. Evenly divide cheese mixture and stuff chicken breasts with it. Fold back closed and place in a baking dish. Cover tops with bread crumbs.
- Place chicken and asparagus in oven at the same time. Bake 25 minutes. After that turn on broiler for about 5 minutes to brown the bread crumbs. Watch carefully while broiling.
- Bring 4 qts water to a boil. Add fettuccine. Cook to al dentè. Drain and rinse with hot water. Return to pot. Add oil and spices. Toss to coat.
- When all is done, plate pasta. Place chicken on top. Squeeze a lemon wedge over the top of everything. Place asparagus on top of chicken. Drizzle with hollandaise sauce. Serve immediately. Enjoy.
Chicken breasts stuffed with spinach florentine. Stuffed peppers with meat and bulgur. Make the best Stuffed Chicken Florentine with this easy recipe. Find thousands of free, expert-tested, printable recipes on HowStuffWorks.com. Pour pasta sauce over and around chicken.
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